Spring Chicken with Halloumi, Mange Tout & Herb Salad

30th December 2021

Spring Chicken with Halloumi, Mange Tout & Herb Salad


1 tbsp Olive Oil

4 skinless chicken Supremes

1 clove garlic, finely minced

1 tsp za’atar

1 lemon, finely zested

Sea salt & freshly ground pepper


3 tbsp Olive Oil

1 lemon, juiced

1 tbsp honey

1 pinch salt


1x 225g block halloumi cheese, sliced

1 small red onion, finely sliced

100g mange tout

60g rocket

60g gem lettuce

Small bunch mint leaves only

Small bunch dill leaves only


Bash the chicken supreme with a rolling pin between two sheets of parchment paper, about 1-2cm thickness. Place the chicken in a bowl with the oil, garlic, za’atar & lemon zest and season generously with salt and pepper.

Place a large frying pan over a medium high heat and fry the chicken for 6-8 minutes until golden and cooked thoroughly. Remove from the pan, allow to cool slightly before slicing.

Brush the halloumi cheese with olive oil and cook in the frying pan on a high heat until charred slightly. Remove from the pan.

For the salad place all the ingredients in a large mixing bowl, combine the dressing and toss gently to coat.

Place dressed salad on a large serving platter and scatter over the charred Halloumi and cooked chicken. Serve with warmed bread to mop up any juices.